A seasonal twist on Harry’s pick me up cocktail with homemade grenadine from fresh pomegranate juice, pomegranate molasses and rose water

A sweet-sour and spicy gin cocktail that uses rustic quince apple jam as a sweetener and flavouring.

Homemade jam from quinces, apples, spices – coriander, cinnamon, star anise, cardamom, vanilla – for use as a condiment and in cocktails.

Homemade grenadine with in season hand pressed pomegranate juice and homemade pomegranate molasses flavoured with rose water for cocktails

Quinces pickled in apple cider vinegar flavoured with coconut sugar, cinnamon, star anise, coriander and strawberry gum.

Quince brandy, ratafia or liqueur inspired by vintage recipes using fresh in season quinces, spices and brandy.

Hot spiced sherry posset cocktail using real free range organic egg, coconut cream, sherry, sugar, cinnamon, pickled cherry

Pickled cherry twist on vintage hot sherry flip cocktail

Modern seasonal pickle twist on Harry Craddock’s 1930 Savoy Cocktail Book Hoop la! cocktail with mandarin tarragon shrub syrup

Mandarin tarragon shrub syrup drinking vinegar for cocktails, refreshing drinks, desserts

Modern pickle twist on Trader Vic’s 1944 Mai Tai recipe using pineapple fennel shrub syrup, pistachio orgeat, coconut palm arrack.

How to use pickled cherries as a cocktail ingredient: to add fruit, sweet-sour, spice flavours and make cocktail garnishes.